Pollo Verde | Tomatillo Chicken Chili

Pollo: Chicken. Verde: Green. See, you already know what we’re making tonight. This dish brings together the common and the special into something that pairs great with tortillas, beans and a cold ale/lager (if you’re into that sort of thing). If you’re unfamiliar, tomatillos are the less used cousin of the tomato that are green when ripe. Though you may not use them everyday, they can be found at your local store with the veggies and you have certainly had them before in a green chili (or salsa).

Why eat this?

1) Get Lean:

The capsaicin in the jalapenos has been shown to boost your metabolism so you burn more calories. Additionally, it can aid in digestion, stimulate kidney function, and help ease pain.

2) Lower Blood Pressure:

The polysulfide compounds found in garlic help to protect your cardiovascular system by helping your blood vessels expand, thus lowering your blood pressure.

3) Slow your biological aging:

Lime juice contains unique flavonoid compounds that have antioxidant and anti- cancer properties. Antioxidants act to neutralize “free radicals.” These free radicals are the primary cause of biological aging!


Pollo Verde

  • 2 boneless skinless chicken breasts
  • 6 to 8 tomatillos
  • 2 Anaheim peppers
  • 2 jalapeno peppers
  • 3 cloves of garlic
  • 2 tablespoons extra virgin olive oil • 1 tablespoon lime juice
  • Sea salt (to taste)
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon smoked paprika
  • Cilantro for garnish


Total Time: 55 minutes

    1. Grill (or roast) chicken to an internal temp of at least 160 degrees. Let stand at least 10 minutes then shred into bite size pieces using two forks
    2. Preheat oven to 360 degrees with an empty, heavy duty baking sheet placed on middle rack
    3. Remove husk from tomatillos, slice in half
    4. Cut the top off the peppers and slice in half lengthwise
    5. Smash garlic with the flat side of a large knife and remove skin
    6. Place tomatillos, peppers and garlic in large mixing bowl and toss with the extra virgin olive oil.
    7. Remove the baking sheet and pour the contents of the bowl onto it. ENSURE the tomatillos and peppers are facing flat side down.
    8. Roast for approximately 12 to 15 minutes or until a little char appears on the veggies.
    9. Puree veggies and garlic in a food processor
    10. Combine contents of the food processor with the cooked chicken in a large skillet.
    11. Stir in lime juice, salt and spices; simmer at low medium heat for at least 10 minutes
    12. Plate with cilantro as a garnish

Suggested sides

Tortillas (whole grain is best)


Refried beans

Cold beer (if you’re into that kind of thing)



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George Curtis

All stories by: George Curtis